The Best Vegan Chili Recipe

5 from 6 votes

A full-flavored and healthy vegan bean chili with two kinds of beans and rich, smoky, slow-cooked flavor without the time needed for slow cooking.

Prep Time15

Cook Time30

Total Time45

Course: Main Course/Stew

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 223kcal

1 tablespoon extra virgin olive oil
1 medium onion (finely chopped)
4 large cloves garlic (minced)
2 large green bell peppers (diced)
1½ cups corn kernels
2 teaspoon ground cumin
1 teaspoon paprika
1 chipotle chili (minced + 1 tablespoon of the adobo sauce that the chilies are packed in)
2 teaspoon dried Mexican oregano
1 teaspoon dried sage
8 oz cremini mushrooms (finely chopped)
6 oz tomato paste
14 oz canned or cooked black beans (drained of all liquid and a few beans crushed)
14 oz canned or cooked kidney beans (drained of all liquid and a few beans crushed)
2 cups mushroom stock (or vegetable broth or water)
1 tablespoon chili powder (add more, if needed, after tasting)
Salt and ground black pepper to taste

Heat oil over medium heat and add the onions and garlic. Season with salt and pepper. Saute until the onions are soft, 3-4 minutes.
Stir in the veggies - bell peppers, frozen corn and mushrooms. Add the paprika, chipotle chili with adobo sauce, ground cumin, Mexican oregano and sage. Mix well and saute the veggies for 3-4 more minutes.
Stir in the tomato paste, followed by the black beans and kidney beans. Add the stock or water and bring the chili to a boil.
Stir in the chili powder, cover and let the chili simmer 15-20 minutes until thickened, then check salt and add more if needed. Turn off heat. The chili will thicken further as it cools down, but if you want an even thicker chili, either reduce the stock to 1 ½ cups or let the chili simmer a little longer.